Saag with Tofu - The NOLS Cooking Show

No matter where your pack takes you, you can enjoy the foods of the
world over a Whisperlite Stove. This version of the Indian dish saag paneer replaces
the paneer with tofu, but if you have brought a white cheese into the
backcountry, using that instead of tofu would be a great option as well. The
Mexican cheese, queso fresco, is a great replacement for paneer.

A backpacking version of saag is surprisingly easy, far easier than
making it indoors, actually.

Mix together the
curry powder, salt and water. Add in the tofu and let it soak up all of the
liquid. While the tofu is rehydrating, put
the spinach into a bowl. Add in the tomato chunks and whole milk power.

Back to the tofu: heat the 2
tsp of oil on medium heat. Add the tofu. Fry on all sides until it is browned and crispy. Chop the fried tofu up and set it aside for later.

Heat the 1 ½ Tbs of
oil, add all the spices at once, and fry them briefly on medium low heat. Don't
let them burn!

Add in the rehydrated spinach,
tomatoes and milk.

Stir the saag up, break up any
clumps of spinach that did not fully rehydrate with your spatula and distribute
the saag evenly across the pan.